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PLATED DINNER
All Entrees include Salad, Dessert and Beverage
Salad
Caesar Salad A gentle tossing of Romaine Lettuce, Fine Herbs and Seasonings garnished with Croutons and Cracked Black Pepper
Hearts of Palm with Marinated Pear Tomatoes, Maytag Blue Cheese and Walnuts with Baby Greens
Citrus Shrimp and Papaya Salad on a Bed of Greens, Key Lime Vinaigrette
Medley of Florida Greens with Loxahatchee Goat Cheese and Grape Terrine, Sherry Vinaigrette
Spinach Salad with Apple Smoked Bacon, Saga Brie Apples and Fiery Pecans with Sherry Vinaigrett
Palace Seasonal Garden Salad, House Dressing
Arugula Salad with Shaved Fennel, Marinated Tomatoes, Roasted Peppers, Reggiano, Roasted Garlic Vinaigrette
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Desserts
Apple, Cranberry and Walnut Strudel, Vanilla Bean Sauce
Very Berry Charlotte, Chambord Cream, Raspberry Coulis
Delish Trio of Dark, Milk & White Chocolate Mousse Berry Coulis
Ivory Chocolate & Cherry Bread Pudding, Amaretto Sauce
Demi Chocolate Torte, Hurricane Sauce
Cinnamon Sugar Crusted Cornucopias with a Symphony of Caribbean Fruits
Passion Fruit Cheesecake with Five Spice Chocolate Sauce
Bittersweet Chocolate Sak, White Chocolate Mousse, Red Fruits
Florida Orange Sauce
Banana Rum Torte with Captain Morgan’s Rum Sauce
Tiramisu “Classico” Café Brulot Sauce
Poached Pear in Florentine Basket with Ginger Ice Cream, Citrus Caramel Sauce
Hazelnut Semifriedo, Toasted Almonds, Red Fruits, Milk Chocolate Sauce
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Entrees
Grilled Tenderloin of Beef on Sweet Onion Confit
Dauphinois Potato, Cabernet Gorgonzola Sauce
Chili Rubbed New York Sirloin with Barbecue Onion,
Roasted Corn Potato and Mushroom Ragout
Pan Seared Filet of Beef, Cheddar Polenta, Roasted
Vegetables, Very Red Wine Sauce
Grilled Veal Chops with Risotto Cake, Shallot Wild Mushroom Jus
Pan Seared Chicken Medallions Lightly Crusted in
Parmesan topped with Prosciutto, Toasted Pine Nuts and
Orzo Pasta, Lemon Basil Sauce
All Natural Chicken with Cous Cous, Spinach, Saffron Broth,
Roasted Vegetables Add Grilled Prawns
Galliano Marinated Breast of Chicken with Red Currants,
Macadamia Nuts and Wild Rice Medley
Pan Seared Florida Grouper, Tomato Eggplant Compote
and Orzo Pasta, Lemon Caper Butter Sauce
Yucca Crusted Key West Snapper, Black Bean Rice,
Pineapple Relish, Ginger Leek Sauce
Potato Crusted Salmon with Asparagus, Scallions, Leeks
and Tomatoes, Chervil Champagne Sauce
Lemon Pepper Grouper, Artichoke Risotto, Braised Greens, Lobster Sauce
Pecan Crusted Rack of Lamb, Dauphinois Potato with Port Demi Sauce |
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Dual Entrees
Tenderloin of Beef, Scampied Prawns, Dauphinois Potatoes,
Baby Vegetables, Pinot Noir Reduction
Grilled Bistro Steak, Parsley Butter &
Rosemary Roasted Breast of Chicken, Potato Leek Fondue, Sauce Au Poive
Syrah Braised Short Ribs and Pepper Salmon, Bordelaise and Leek Sauc
with Truffled Roasted Fingerling Potatoes
Herb Roasted All Natural Breast of Chicken &
Grilled Center Cut Swordfish with Six Onion Risotto, Honey Basil Beurre Blanc
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Cold Enhancements
Gulf Shrimp Martini, Key Lime Dipping Sauce
Five Spice Duck Breast, Savoy Cabbage-Carrot Cashew Slaw, Orange Soy Emulsion
Chilled House Smoked Salmon, Loaded Mascarpone Smear, Potato Crisp
and a Three Mustard Sauce
Charcuterie Plate, Italy’s Finest Meats and Cheeses served
with Roasted Pepper, Aioli and Flatbreads
Hot Enhancements
Caramelized Onion Tart, Herbed Cheese, Plum Tomatoes, Basil Oil and Balsamic Drops
Sautéed Shrimp Scampi, Garlic Butter, White Wine,
Basil and Lemon on Cappelini Pasta
Florida Lobster Cobbler, Zellwood Corn and Sweet Vidalia Onions
under a Buttery Pastry Dome
Mahogany Pork Tenderloin, Rice Dumplings, Golden Pineapple, Carrot Ginger Sauce |
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